Description
A moist and flavorful Peach Cake topped with a rich Brown Sugar Frosting, perfect for a summer dessert or any occasion that calls for a delicious fruit cake with warm spice notes.
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 cups fresh or canned peaches, chopped and well-drained
For the Frosting:
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
- 1/4 cup milk
- 1 1/2 to 2 cups powdered sugar
- Pinch of salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
- Cream Butter and Sugars: In a large bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar using an electric mixer until the mixture is light and fluffy, about 3-4 minutes.
- Add Eggs and Flavor: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract and sour cream until the batter is smooth and homogenous.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overmixing which can toughen the cake.
- Fold in Peaches: Gently fold the chopped, well-drained peaches into the batter to evenly distribute the fruit without breaking it down.
- Bake the Cake: Pour the batter into the prepared baking dish and spread it evenly. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool the Cake: Remove from oven and allow the cake to cool completely in the pan, which prepares it for the frosting application.
- Make the Brown Sugar Frosting: In a saucepan over medium heat, melt the unsalted butter, then add the light brown sugar, stirring until the sugar dissolves and the mixture becomes bubbly, approximately 2 minutes.
- Add Milk and Salt: Stir in the milk and a pinch of salt, and bring to a gentle boil briefly. Remove from heat and let this mixture cool slightly to avoid melting the powdered sugar too much.
- Beat in Powdered Sugar: Gradually beat the powdered sugar into the cooled syrup, starting with 1 1/2 cups and adding more as needed to achieve a thick, spreadable consistency.
- Frost the Cake: Spread the frosting evenly over the completely cooled cake. Allow the frosting to set before slicing and serving for best results.
Notes
- You can substitute canned peaches for fresh ones; just make sure to drain them very well to avoid excess moisture in the cake.
- If you prefer a layer cake, divide the batter between two 8-inch pans and reduce baking time to approximately 25-30 minutes or until a toothpick comes out clean.
- Store any leftovers covered at room temperature for up to 2 days or refrigerate for longer freshness, up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 37g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
